Overview

The James Beard award winner and veteran restaurateur, Piero Selvaggio presents contemporary Italian food in a remarkable setting. Luciano Pellegrini, the executive Italian chef that made Valentino the 2001 and 2003 Epicurean award winner, combines age old authentic recipes with freshly available, local ingredients. Some of the ingredients like White truffles, fresh Porcini Mushrooms, Burrata cheese from Puglia, and Mediterranean and Adriatic Sea fish are imported all the way from Italy. The menu changes seasonally. You can also take your pick from the 'Grand Award' – winning wine list featuring over 24,000 bottles of wine from different wine regions of the world.